Lengua Estofado
Print Recipe
Lengua Estofado
Ingredients
- 1 k ox tongue
- 1 tbsp rock salt
- 1 tbsp pepper corns
- 1 stem leaks
- 1 pc White Onion
- 3 tbsp olive oil
- 2 tbsp garlic chopped
- 2 pcs Bay leaves
- 1/2 cup Carrots cubed
- 1/2 cup Mushrooms
- 2 tbsp tomato paste
- 1 1/2 cup tomato sauce
- 2 tbsp Soy Sauce
- 1/4 cup green olives
- 1 cup beef broth
- 1/2 cup Green bell pepper
- 1/2 cup Yellow bell pepper
- 100 g baby potatoes
- Salt
- pepper corns
Ingredients
- 1 k ox tongue
- 1 tbsp rock salt
- 1 tbsp pepper corns
- 1 stem leaks
- 1 pc White Onion
- 3 tbsp olive oil
- 2 tbsp garlic chopped
- 2 pcs Bay leaves
- 1/2 cup Carrots cubed
- 1/2 cup Mushrooms
- 2 tbsp tomato paste
- 1 1/2 cup tomato sauce
- 2 tbsp Soy Sauce
- 1/4 cup green olives
- 1 cup beef broth
- 1/2 cup Green bell pepper
- 1/2 cup Yellow bell pepper
- 100 g baby potatoes
- Salt
- pepper corns
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Instructions
Scrub the tongue with rock salt then rinse. Place the ox tongue in a potand put water enough to cover the tongue. Set on high pressure for 40 minutes.
Release the pressure and dispose the liquid. Remove the tongue and carefully peel off the skin. cut into cubes then set aside.
Set in saute mode, Saute the onions, garlic, aby leaves, leeks, carrots, mushrooms and bell pepper.
Add the tomato paste, sauce, broth, salt and pepper. Set to low pressure until the sauce thickens.
Add the cubed ox tongue to the sauce mixture and serve.
